For the Strawberry Topping:
• 4 cups fresh strawberries, hulled and sliced
• 3 tablespoons granulated sugar
• 1 teaspoon lemon juice (optional)
For the Whipped Cream:
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
• Preheat your oven to 350°F (175°C).
• Make sure to use an ungreased angel food cake pan (tube pan). The batter needs to cling to the sides of the pan while baking to rise properly.
2. Make the Angel Food Cake:
• In a large mixing bowl, sift together the cake flour and ¾ cup of granulated sugar. Set aside.
• In a separate large bowl, using an electric mixer, beat the egg whites on medium speed until foamy. Add the cream of tartar and salt, then increase the speed to high and continue beating until stiff peaks form. This may take around 5-7 minutes.
• Gradually add the remaining ¾ cup sugar, a tablespoon at a time, while continuing to beat until the mixture is glossy.
• Gently fold in the vanilla extract, almond extract (if using), and the flour-sugar mixture, a little at a time. Be sure not to deflate the batter while folding.
• Carefully spoon the batter into the ungreased angel food cake pan, smoothing the top with a spatula.
3. Bake the Cake:
• Bake the cake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
• Once done, invert the pan (place it on a bottle or on a cooling rack) and let the cake cool completely in the pan. This helps the cake maintain its light texture.
4. Prepare the Strawberry Topping:
• While the cake is cooling, combine the sliced strawberries with 3 tablespoons of sugar and lemon juice (if using) in a bowl. Let the mixture sit for about 20 minutes to allow the juices to release, creating a natural syrup.
5. Whip the Cream:
• In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Be careful not to overwhip the cream.
6. Assemble the Cake:
• Once the angel food cake has cooled completely, remove it from the pan and place it on a serving platter.
• Slice the cake into pieces and top each slice with a generous amount of the sweetened strawberries and a dollop of whipped cream.
7. Serve and Enjoy:
• Serve the cake chilled or at room temperature, and enjoy the light, airy texture combined with the refreshing strawberry topping!
